Spinach, Pasta, and Pea Soup

For a truly vegetarian version of this lemony soup, use organic or lower-sodium vegetable broth in place of chicken broth. Otherwise, this is a great way to eat your spinach! And don't skip the Parmesan ~ it makes this recipe!

Yield: Serves 4
Ingredients:
1 tablespoon extra-virgin olive oil
3 garlic cloves, thinly sliced
2 thinly sliced green onions
4 cups fat-free, lower-sodium chicken broth 

2 cups water
3/4 cup uncooked orzo
1 tablespoon grated lemon rind
1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), drained
1 tablespoon chopped fresh oregano
1 tablespoon lemon juice
1/2 teaspoon freshly ground black pepper
1/8 teaspoon salt
1 (6-ounce) package fresh baby spinach
1/3 cup grated Parmesan cheese
 

Preparation:
1. Heat a large saucepan over high heat. Add olive oil to pan; swirl to coat. Add garlic and onions; sauté 30 seconds, stirring constantly. Add chicken broth and 2 cups water; bring to a boil. Add orzo, lemon rind, and chickpeas. Cover and cook 10 minutes or until orzo is done. Stir in oregano and next 4 ingredients (through spinach). Ladle 1 3/4 cups soup into each of 4 bowls; top each serving with about 4 teaspoons cheese.

Nutritional Information:
Calories: 290
Fat: 6.7g
Saturated fat: 1.7g
Monounsaturated fat: 3.1g
Polyunsaturated fat: 0.5g
Protein: 14g
Carbohydrate: 43.8g
Fiber: 7.2g
Cholesterol: 6mg
Iron: 2.8mg
Sodium: 648mg
Calcium: 163mg